Makes about 8 servings
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- 2 cups water
- 1 cup sugar
- 1 tablespoon minced fresh ginger
- 2 (20-ounce) packages frozen sliced peaches, thawed
- Garnish: almond cookies
- In a small saucepan, combine water, sugar, and ginger. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring until sugar dissolves. Remove from heat, and let stand for 30 minutes; strain mixture, discarding solids.
- In the container of a blender, combine sugar mixture and peaches; process until smooth. Cover and chill for at least 4 hours. Pour mixture into container of an electric ice cream freezer. Freeze according to manufacturer’s instructions. Sorbet will be soft. If a firmer texture is desired, spoon sorbet into an airtight container, and freeze for at least 2 hours. Garnish with almond cookies, if desired.
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